Tag: cooking retreat

  • Experience Nutrition: Top 11 Reasons to go on a Plant-Based Cooking Retreat

    Experience Nutrition: Top 11 Reasons to go on a Plant-Based Cooking Retreat

     

     

    Top 11 Reasons to Go on a Plant-Based Cooking Retreat

    by Melanie Albert, Founder & CEO of Experience Nutrition Group, LLC in Phoenix, Arizona, Award-winning Cookbook Author, and Plant-Based Intuitive Cooking Expert

    If you’re still curious…

    During our Sedona Plant-Based Cooking Fall 2019 Retreat, September 13-16, you’ll experience several days of hands-on, simple plant-based cooking, mindfulness in the kitchen and eating. We’ll enjoy a farm-to-table cooking experience at a local urban farm. You’ll experience self-care with hiking and yoga in the beauty of Sedona.

    In the memorable life-changing retreat, our intention is for you to enjoy the cooking and self-care experiences during the retreat and then most importantly take home the experiences and plant-based cooking learning from the retreat to make positive lifestyle changes in your lives.

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    LEARN TO COOK SIMPLE, BEAUTIFUL PLANT-BASED MEALS

    Have fun with hands-on interactive cooking with Plant-Based Breakfast, Lunch, and Dinner. With hands-on interactive cooking you’ll learn culinary techniques to prepare a variety of plant-based breakfasts, lunches, and dinners.

    ONE: Learn How to Prepare Simple Delicious Healthy Breakfasts

    Learn the basic culinary techniques to prepare plant-based breakfast options and when you return home intuitively create your own breakfasts with your favorite whole grains, nuts, seeds, and fruit.

    • Whole Grains (gluten-free)
    • Quick, easy, and tasty nut and seed milk
    • Superfood Smoothies
    • Chocolate Chia Seed Pudding

    TWO: Learn to Cook a Variety of Plant-Based Lunches

    For lunch, our focus is preparing beautiful, tasty raw salads, raw taco, and cold soup.

    • Raw Massaged Kale Salad with fruit, berries, nuts, and seeds. 3-ingredient salad dressing.
    • Avocado Tartare with fresh veggies
    • Raw Almond Walnut Taco with Quick Pickled Veggies
    • Cold Veggie Soup
    • Raw Dehydrated Crackers

    THREE: Learn how to prepare tasty, healthy plant-based Appetizers, Meals, and Dessert for Plant-Based Dinners

    For dinner, we’ll cook complete plant-based meals with delicious Mediterranean appetizers, Veggie Main Dishes, and beautiful, tasty desserts.

    • Mediterranean Appetizers
      • Hummus, Hempseed Tabouli, Olive Tapenade

    • Meals
      • Veggie Sautés (Roots & Greens)
      • Roasted Veggie Flatbread
      • Turmeric Lentil Soup
      • Veggie Brown Rice Pilaf
      • Raw Deconstructed Lasagna
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    Deconstructed Lasagna
    • Desserts
      • Raw Superfood Pie
      • Raw Cacao Berry Pie
      • Aromatic Apple Crisp
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    Raw Cacao Berry Pie

    FOUR: Farm-to-Table Plant-Based Cooking Class at an Arizona Organic Farm

    Enjoy a true farm-to-table experience. Tour a local organic farm with an Arizona urban farmer. Have fun cooking your dinner right at the farm with just-harvested produce from the farm and local farmers markets. Enjoy your culinary creations in the beauty of the farm.


    FIVE: Enjoy an afternoon Snack at a Local Sedona Plant-Based Restaurant

    After hiking in Sedona, we’ll stop by a popular organic vegetarian Sedona restaurant to enjoy their delicious plant-based creations and chocolate treats.


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    MINDFUL COOKING & EATING

    SIX: Practice Mindfulness while Cooking, Plating, and Eating

    During the retreat, we’ll focus on mindfulness and being present throughout the cooking process. We’ll practice mindfulness while cooking our meals, beautifully plating our food, and enjoying our meals together.

    Mindful Cooking. During the retreat, we will focus on mindfulness and being present while cooking, as part of the cooking process and a form of self-care. We will:

    • Mindfully choose the ingredients (beautiful veggies) and herbs and spices for our dishes.
    • Mindfully chop our food. (Learn basic knife skills).
    • Enjoy the beauty, the colors, the textures, the shapes, and the aromatherapy of our food.
    • Mindfully set up our mise en place. That is, get all of our ingredients in place before we start cooking for mindfulness and organization.

    Learn to plate your foods beautifully. Since we eat with our eyes first, you will learn skills to plate foods beautifully. You’ll learn fundamental principles in the art of plating. You’ll have the opportunity to practice plating skills every time we cook and begin to develop your own plating style.  We’ll use edible garnishes, herbs, and flowers in our plating to elevate the eye-appeal of our meals.

    Mindful Eating. We’ll mindfully enjoy our meals in the beautiful Sedona environment with our retreat community. We’ll enjoy meals in the beauty of the retreat house and in the beauty of the Sedona Red Rocks. We’ll pause, slow down, and really enjoy the beauty and flavors of the food we prepare.


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    SELF CARE IN THE MAGIC OF SEDONA

    SEVEN: Take time for your own self-care, relaxing in the beauty of the retreat house. Get away from day-to-day life. Retreats are the perfect place to really take time for you. Away from work, responsibilities, and technology. During your Sedona retreat, unplug and allow yourself to settle into quiet, to relax, recharge and reflect.

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    Relax at our Retreat House

    EIGHT: Enjoy hiking and nature in beautiful, magical Sedona, Arizona. In Sedona, we can immerse ourselves in nature by hiking with the grounding red rock and expansive big sky environment which provides the perfect place to exercise and unwind. In Sedona, we’ll hike in the Vortex energy, breath in the fresh air, and enjoy the magnificent sunsets.

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    Cathedral Rock: Melanie Albert’s very favorite spot in Sedona.
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    Hike at the Sedona Airport Vortex

    NINE: Practice yoga on the Sedona Rocks and our private yoga studio at the retreat house. Participate in a yoga class or practice on your own for self-care, quiet, and meditation during the retreat.

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    Retreat House Private Yoga Studio

    Enjoy One-of-A Kind Sedona Experiences

    TEN: Enjoy Memorable One-of-A-Kind Sedona Experiences. Only in Sedona experiences. During the retreat, you’ll experience the Sedona magic with Spiritual Reading, and a private Kiva Ceremony.

    ELEVEN: Visit Magnificent Antelope Canyon. As a special add-on to the retreat, visit one of the most magnificent spots in Arizona on our adventure day to the Antelope Canyon, one of the most beautiful, mesmerizing, photographic locations in the world. A photographer’s dream, the canyon is known for its wave-like structure and the light beams that shine directly down into the openings of the canyon, creating a supernatural appearance.

    If you and your friends are interested in our Fall 2019 Plant-Based Cooking & Self-Care Retreat, September 13-16, 2019 in Sedona, Arizona, please fill out the form and I’m happy to share more and answer your questions. – Melanie Albert

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  • Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Bowl

    Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Bowl

    By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author

    I was so excited to intuitively create this farm-to-table recipe with the POM BOX with the Pomegranate Café in Ahwatukee and Rhibafarms in San Tan Valley, Arizona.

    This recipe is inspired by the range of roots and the fennel in the POM Rhibafarms Box. Veggie Bowls are popular and we can prepare a really quick veggie bowl with a simple roasting technique where we cook  all veggies in a pan or two. Cook a whole grain and make your own tasty Veggie Bowl.

    Let’s take a look at the POM Rhibafarms Box…

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    The beauty of the POM Rhibafarms Box

    Closer look at the POM Rhibafarms Box

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    POM Rhibafarms Quick Roasted Veggie Bowl

    INGREDIENTS from the POM RHIBAFARMS BOX

    • Rhibafarms: Carrots, rainbow radishes, broccoli, fennel, green onions, red beets
    • Pomegranate Café: Flaxseed  Crackers

    QUICK ROASTED VEGGIES

    Simple Ingredients

    • 2 red beets
    • 1 fennel bulb
    • 5-7 yellow carrots
    • 3-5 green onions
    • 5-7 broccoli florets
    • 5-7 mini-peppers
    • 1 purple sweet potato
    • 1 tsp sea salt
    • 3 tbsp dried spices: Your choice: Mediterranean Blend, Southwest Blend

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    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice all veggies into bite-sized pieces.

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    • Place veggies into baking pan.
    • Place purple veggies (sweet potato, beet) into baking pan.
    • Place all other veggies into separate pan.
    • Drizzle both pans of veggies with olive oil, spices, and sea salt.

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    • Roast for 15 minutes.
    • Mix veggies.
    • Roast for another 12 minutes.
    • Use veggies in veggie bowl.

    Fennel Almond Brown Rice

    Simple Ingredients

    • 1 cup brown rice
    • 2-3 fennel bulb slices
    • 1/3 cup almonds, sliced
    • 2 cups water
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    Fennel Almond Brown Rice

    Simple Steps

    • Pour all ingredients into medium pot.
    • Bring to a boil.
    • Lower to simmer.
    • Cook covered for 15-20 minutes, until all liquid has been absorbed.
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    Fennel Almond Brown Rice ready for the Veggie Bowl.

    Plating: Create your Veggie Bowl

    • One-by-one place brown rice and veggies into bowl.
    • Garnish with the Pomegranate Café Flaxseed Crackers.
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    POM Rhibafarms Veggie Bowl

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    A fun video of the creation of the POM Rhibafarms Box Veggie Bowl.


    A few more recipes created with the POM Rhibafarms BOX:



    INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE

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    Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods”


    Interested in the POM Rhibafarms BOX. You can purchase it right here.


    COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA


    BB-04-A-06-VisitPhoenix-ExperienceNutrition-TeamBuilding-Lasagna-IMG_2111

    Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm


    BB-05-Kids-MelanieAlbert-A-DSC_0453 (2)Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

     

     


    Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


    PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES

    I’m honored  have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.

    • Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
    • More to come in the Summer Reading Program: June & July 2019.

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    SPRING COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA

    • HUMANA: March 27, 2019, April 24, 2019, May 29, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo, Humana Mesa. March topic: Plant-Protein.
    • PHOENIX MARKET: April 13, May 11, 2019, 10:00-11:00am: Kids Cook at the Downtown Phoenix Public Market. Melanie shops the market and then shares beautiful ways to enjoy food with the kids.
    • GRANDFAMILIES PLACE: March 18, April 29, May 30, 2019, 4:30-5:30pm, Grandfamilies Place, Gregory’s Fresh Market. Kids learn how to prepare simple healthy dishes, then plate and serve to their grandparents.

     

     

     

  • Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Tacos

    Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Tacos

    By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author

    POM Rhibafarms Make Your Own Veggie Tacos

    I was so excited to intuitively create this week’s recipe with the POM BOX with the Pomegranate Café in Ahwatukee and Rhibafarms in San Tan Valley, Arizona.

    Let’s take a look at the POM Rhibafarms Box…


    This week’s recipe is inspired by the Pomegrante Café’s Guacamole, Enchilada Sauce, and Corn Tortilla. Of course, tacos, with the beautiful Rhibafarms grown broccoli, red cabbage, carrots, and radishes. Mix and match tacos with flavorful roasted and crunchy raw veggies.

    INGREDIENTS from the POM  RHIBAFARMS BOX

    • Pomegranate Café: Guacamole, Enchilada  Red Sauce, Corn Tortillas
    • Rhibafarms: Broccoli, Red Cabbage, Mookum Carrots, Icicle Radishes.

    ROASTED VEGGIES with Chili Spices

    Simple Ingredients

    • 3-4 broccoli stems, sliced
    • 5 carrots, sliced
    • 5 radishes, sliced
    • ¼ red cabbage, 1” slices
    • 7 mini-sweet peppers, sliced
    • 2-3 tbsp organic extra virgin olive oil
    • 1 tsp sea salt
    • 3 tbsp chili spices: Your choice: Ancho chili, Smoked paprika, ground cumin, oregano, ground Rhibafarms’chilis, oregano

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    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice broccoli, carrots, and radishes into bite-sized pieces.
    • Grind and mix your choice of chili spices in a small bowl.
    • In a bowl, gently coat each veggie with olive oil, mixed spices, & a pinch of sea salt.

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    • Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.

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    • Roast for 8 minutes.
    • Flip veggies.
    • Roast for another 8 minutes.
    • Use veggies as taco toppings.

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    PUMPKIN SEED CREAM

    Simple Ingredients

    • 1 cup raw pumpkin seeds soaked in water overnight
    • 2 tbsp nutritional yeast
    • 1 tbsp fresh lemon juice
    • Pinch sea salt
    • ¼ cup water, adjust for desired creaminess.

    Simple Steps

    • Pour all ingredients into a blender. Blend until smooth.

    Taco Garnish

    Simple Ingredients

    • Pomegranate Café: Guacamole, Enchilada Sauce, Corn Tortilla
    • 2 carrots, sliced
    • 3 radishes, sliced
    • 2 mini-sweet peppers, sliced
    • ¼ cup red cabbage, sliced
    • ¼ cup raw pumpkin seeds

    Corn Tortilla

    • Pre-heat sauté pan on medium.
    • Coat bottom of pan with about 1 tbsp olive oil.
    • One by one, heat corn tortilla in pan, turning to cook and crisp on both sides.

    Plating: Create your Tacos

    • Plate with corn tortilla on flat surface.
    • Spoon sauce and pumpkin seed cream onto the top of the taco.
    • Add roasted veggies, guacamole, and pumpkin seed cream.
    • Garnish with the raw veggies.

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    Building the Tacos…

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    The Amazing Tacos!

    Seriously, I think these are my favorite tacos ever. Made with so much love and passion. Passionate Farmer Mark Rhine, Healthy Restaurant Pioneer Cassie Tolman, and Award-Winning Cookbook Author Melanie Albert. What a fun collaboration!

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    A few more recipes created with the POM Rhibafarms BOX:



    Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods”


    Interested in the POM Rhibafarms BOX. You can purchase it right here.


    COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA


    Mel-Billy-Grid-1

    Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm


    BB-04-A-06-VisitPhoenix-ExperienceNutrition-TeamBuilding-Lasagna-IMG_2111

    Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm


    BB-05-Kids-MelanieAlbert-A-DSC_0453 (2)Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

     

     



    Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


    INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE

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    PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES

    I’m honored  have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.

    • Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
    • More to come in the Summer Reading Program: June & July 2019.

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    WINTER COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA

    • February 18, 2019, 4:30-5:30pm: Grandfamilies Place, Gregory’s Fresh Market. Kids learn to mandoline & marinate veggies and build their own salads.
    • February 27, 2019, 12:30-1:30: Monthly Healthy Cooking Demo, Humana Mesa. Melanie’s favorite “Healthy Plate”
    • March 2, 2019, 10-11am: National Nutrition Month at the Downtown Phoenix Public Market
    • March 19, 2019, 5:00-6:30pm: Litchfield Public Library, Mediterranean Plant-Based Appetizers
    • March 27, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo

     

     

     

  • Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Orange Pepper Pilaf & Greens Radish Salad

    Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Orange Pepper Pilaf & Greens Radish Salad

    By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author

    So honored and excited to create quick, simple, delicious, farm-to-table dishes from the weekly Winter POM Rhibafarms Box with the healthy-eating, vegetarian, vegan Pomegranate Café in Ahwatukee, Arizona and the incredible Rhibafarms and Mark Rhine in San Tan Valley, Arizona.

    Let’s take a look at my favorite beauties in the POM Box…

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    POM Rhibafarms Box. Arizona Winter 2019

    Mark Rhine, owner of Rhibafarms dried last Fall’s beautiful chili peppers for us over the last year. What a variety. Big Jim’s, Jalapeno, Habanero, Cayenne, Sweet Bell.

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    Beautiful Peppers by Rhibafarms.

    Rhibafarms Orange Pepper Pilaf & Greens Radish Salad

    This week’s recipe is based on intuitively cooking almost all of my favorites in the POM Rhibafarms BOX. It started with being excited with my first fresh thyme of the year, plus the beauty of the dried peppers. You’ll see that I first created a pilaf and extended the meal to a fresh simple salad.

    INGREDIENTS from the POM BOX

    • Fresh Thyme. Oranges. Dried Peppers. Radishes. Greens. Honey.

    COOK GARBANZO BEANS

    Simple Ingredients

    • 1 cup dried garbanzo beans, soaked in water overnight
    • 3-4 bay leaves

    Simple Steps

    • Pre-soak garbanzo beans in water overnight.
    • Rinse beans and then place beans in large soup pot.
    • Cover with about twice as much cold water.
    • Add bay leaves to tenderize the beans.
    • Cover pot and bring to a boil.
    • Lower heat and simmer for about 1.5 hours with the lid ajar.
    • After about an hour start to test the beans for doneness. They should be creamy on the inside.
    • Use the beans in the Pilaf.

    ORANGE PEPPER PILAF RECIPE

    Simple Ingredients

    • 2 tbsp organic extra virgin olive oil
    • 1 cup brown rice
    • 2 cups garbanzo beans
    • 1 orange, juiced (about ½ cup)
    • 1 orange, sliced
    • 3 peppers
    • 2 cups water

     

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    Mise en Place: Orange Pepper Pilaf. Greens Radish Salad.

    Simple Steps

    • Pre-heat sauté pan on low.
    • Warm olive oil in pan.
    • Add brown rice and toast 2-3 minutes.
    • Add garbanzo beans, orange juice, water, orange slices, & peppers.
    • Bring to a boil.
    • Cover and sauté for about 30 minutes, until all liquid is absorbed.

    This slideshow requires JavaScript.

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    Orange Pepper Pilaf. Garbanzo Beans. Thyme.
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    Orange Pepper Pilaf

    ORANGE HONEY DRESSING

    Simple Ingredients

    • 1 orange, juiced (about ¼ cup)
    • ½ cup organic extra virgin olive oil
    • 1 tsp local honey
    • Pinch sea salt

    Simple Steps

    • Squeeze orange juice into small Mason jar.
    • Add twice as much olive oil as the orange juice.
    • Add honey to the jar.
    • Shake and taste. Adjust for desired taste.
    • Add pinch sea salt.

    GREENS RADISH SALAD

    Simple Ingredients

    • ¼ cup Orange Honey Dressing
    • 3-4 greens leaves, rough chopped
    • 5-7 radishes, sliced
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    Mise en Place: Greens Radish Salad

    Simple Steps

    • Gently toss greens with dressing and radishes.

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    Greens Radish Salad

    FINAL DISH

    • Enjoy Pilaf and Greens Salad for a simple meal.
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    Orange Pepper Pilaf. Greens Radish Salad.

    Love to cook? Check out other POM Farm Box recipes created with the beautiful Rhibafarms produce and Pomegranate Cafe goodies.


    Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods”


    Interested in the POM Rhibafarms BOX. You can purchase it right here.


    COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA


    Mel-Billy-Grid-1

    Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm


    BB-04-A-06-VisitPhoenix-ExperienceNutrition-TeamBuilding-Lasagna-IMG_2111

    Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm


    BB-05-Kids-MelanieAlbert-A-DSC_0453 (2)Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

     

     



    Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


    INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE

    IMG_4825


    PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES

    I’m honored  have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.

    • Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
    • More to come in the Summer Reading Program: June & July 2019.

    IMG_1302

    WINTER COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA

    • February 18, 2019, 4:30-5:30pm: Grandfamilies Place, Gregory’s Fresh Market. Kids learn to mandoline & marinate veggies and build their own salads.
    • February 27, 2019, 12:30-1:30: Monthly Healthy Cooking Demo, Humana Mesa. Melanie’s favorite “Healthy Plate”
    • March 2, 2019, 10-11am: National Nutrition Month at the Downtown Phoenix Public Market
    • March 19, 2019, 5:00-6:30pm: Litchfield Public Library, Mediterranean Plant-Based Appetizers
    • March 27, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo

    HOLD THE DATE: September 13-16, 2019:  Plant-based Cooking Retreat in Sedona!

    During the retreat in beautiful Sedona, Arizona, you’ll be learning and practicing simple plant-based culinary skills for Breakfast, Lunch, and Dinner. We’ll also enjoy Sedona hiking, yoga, massage, and special Sedona experiences. Please send me a note, Mel@MelanieAlbert.com, and I’ll keep you posted on the details.